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1 pound dry spinach fettuccine
OR
2 pounds fresh
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream
Directions:
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.
OR
2 pounds fresh
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream
Directions:
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.
